Buttermilk Fried Chicken
Every blog needs a great fried chicken recipe. This is comfort food at its best!
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Ingredients
Marinade
- 3 c buttermilk
- 2 T Kosher salt
- 3/4 t freshly ground black pepper
- 1/2 t smoked paprika
- 1 jalapeno sliced lengthwise with seeds intact a couple of dashes of hot sauce could be substituted
Dredging Mixture
- 3 c flour
- 1 T baking powder
- 1 T Kosher salt
- 2 t freshly ground black pepper
- 2 t garlic powder
- 1 t smoked paprika
- 1/4 t cayenne pepper-optional
Other Ingredients:
- 3-4.5 pounds chicken-bone-in or boneless
- canola oil-3/4-1" level, depending on depth of pan
Instructions
- Place prepared chicken in a large Ziploc bag. Pour buttermilk over the chicken followed by the remainder of the marinade ingredients. Seal the bag and shake. Place bag in a bowl just in case there might be any leakage.. Refrigerate a minimum of 2 hours, but no longer than 6 hours.
- Place the dredging ingredients in a large Ziploc bag, Seal and shake to combine.
- Place chicken on a wire rack and allow it to "dry" If you want a more crunchy exterior, dip it back into the buttermilk mixture and dredge with flour again.
- Fill a 12" skillet, either cast iron or stainless steel, with at least 3/4" canola oil. Heat to 350 degrees over medium heat. If you don't have a thermometer, dip the handle of a wooden spoon into the oil. If if bubbles around the handle, it's ready for the chicken!
- REDUCE the heat to medium-low. Add one type of chicken piece( all thighs, all legs, etc.) to the pan at a time
- Cook it 3 minutes COVERED and 2 minutes UNCOVERED. Flip over. Repeat the times and flips until the chicken reaches 170°F internal temperature Place on paper towels to soak up any excess oil. Enjoy!